[1]乔支红,许荣华,朱莉,等.无凝固剂乳酸菌发酵豆腐贮藏稳定性研究[J].大豆科学,2021,40(05):688-695.[doi:10.11861/j.issn.1000-9841.2021.05.0688]
 QIAO Zhi-hong,XU Rong-hua,ZHU Li,et al.Research on Storage Stability of Coagulant-Free Tofu Based on Lactic Acid Bacteria Fermentation[J].Soybean Science,2021,40(05):688-695.[doi:10.11861/j.issn.1000-9841.2021.05.0688]
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无凝固剂乳酸菌发酵豆腐贮藏稳定性研究

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备注/Memo

收稿日期:2021-05-16

基金项目:国家自然科学基金(31771960);人才培养质量建设——一流专业建设-食品科学与工程(19002020119);科技服务创新能力建设项目(122139918290104223)。
第一作者:乔支红(1976—),女,博士,讲师,主要从事大豆加工理论与应用研究。E-mail:qiaozhihong@buu.edu.cn。
通讯作者:朱运平(1980—),女,博士,教授,主要从事食品生物技术研究。E-mail:zhuyp@th.btbu.edu.cn。

更新日期/Last Update: 2021-09-27